Wednesday, July 8, 2009


2 ½ c. milk

2 whole eggs (can use 3 egg whites as an alternative)

1 ½ Tbsp butter, melted

1 tsp vanilla

1 ½ c. all-purpose flour

1 tsp baking powder

½ tsp salt

Beat together wet ingredients until well mixed. Slowly beat in dry ingredients and beat until smooth. There may still be a few lumps, but we can't all be perfect.

Lightly butter a skillet and heat it to medium (important to get the skillet hot before adding mixture). Pour about 1/4 cup of batter onto skillet and rotate it out immediately for a thin crepe.

Burn/rip/ruin the first one? Probably means you did it right. I usually have to throw away the first one. You do NOT need to re-butter the skillet in-between crepes.

Top however you like! My favorite is Nutella, strawberries and bananas.

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